Orange Nut Bread
A historical recipe from 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959).
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A historical recipe
133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Project Gutenberg eBook #61487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of milk use orange juice plus 1 tbsp.
- grated orange rind.
- Use only ¾ cup chopped nuts.
- Bake 50 to 55 min.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater